SUPER DARK CHOCOLATE EASTER BROWNIES

Super Dark Chocolate Easter Brownies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

16

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

1 cup unsalted butter, melted

2 tablespoons avocado oil

1 ¼ cups granulated sugar

1 cup light brown sugar, packed

4 large eggs, room temperature, lightly beaten

2 teaspoons vanilla extract

1 cup all-purpose flour or gluten-free flour

1 cup unsweetened dark cocoa powder

½ teaspoon salt

6 ounces dark chocolate chips

4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)

¼ cup organic chocolate Easter eggs

Organic sprinkles (optional)

DIRECTIONS

Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.

In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.

In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.

Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.

This Recipe Serves 16

INGREDIENTS

1 cup unsalted butter, melted

2 tablespoons avocado oil

1 ¼ cups granulated sugar

1 cup light brown sugar, packed

4 large eggs, room temperature, lightly beaten

2 teaspoons vanilla extract

1 cup all-purpose flour or gluten-free flour

1 cup unsweetened dark cocoa powder

½ teaspoon salt

6 ounces dark chocolate chips

4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)

¼ cup organic chocolate Easter eggs

Organic sprinkles (optional)

DIRECTIONS

Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.

In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.

In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.

Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.

This Recipe Serves 16

Great Summer Recipes
Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Edible White Chocolate Sugar Cookie Dough in a round white bowl with a wooden rubber spatula inside thumbnail image.

Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.

 

Plant-Based Peanut Butter Blueberry Cheesecakes (close up) placed on a white background

It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!

Paleo Almond Butter Brownie Parfait in clear cups with fudge chunks and crumbs on a white background

This recipe needs no introduction, but I’ll write one anyway. There’s so many great things to say about this Paleo Almond Butter Brownie Parfait, it’s one of my kids’ favorites. It includes a bed of rich chocolate pudding, under a layer of coconut whipped cream, and topped with fudgy chocolate brownies. Yum! Did I mention it’s Paleo-friendly? You have to try it for yourself.